Thursday, March 31, 2011

Stuffed Onions

Grilled Stuffed Onions


6 onions
handful of mushrooms
1 garlic clove
7 oz ground beef
stale white bread
1 tbsp sweet chili sauce
1/3 cup grated cheese
4 cups chicken broth
flat parsley
1 tsp salt


Preheat your oven to 400F.
Season the meat with 1 tsp salt, a good pinch of black pepper, some freshly grated nutmeg and 1 heaping tbsp sweet chili sauce. Knead it well.

Cut off the top, peel the onion and cut a small slice off the bottom so the onions won’t tumble over.

Grab a spoon, stick it between two layers of onion, really dig it in there and just follow the curves with your spoon. That way you’ll loosen the layers a bit making it easier to scoop them out. You can also use a small knife or even an apple corer. Just make sure you’re left with at least 1/3 inch of onion layer.

Give the onion you just scooped out a rough chop. We’ll use about 1/3 to 1/2 of it. Wash a handful of mushrooms. Remove the stem, thinly slice them and cut the slices in half. Grate a medium-sized garlic clove and crumble up a stale white bun/bread slice. Grab a good hand of flatleaf parsley, then wash and finely chop it. You can also use celery leaves.

Put your meat in a skillet and cook until brown. Drain the fat.

Use the fat that was still inside the skillet to cook the onions. After about 4 minutes you can add your garlic and mushrooms. Cook until the mushrooms lose their whiteness. Now simply add a good handful of chopped parsley, put the meat back in and sprinkle the breadcrumbs in as well. Stir to combine.

Turn off the heat and also get 1/3 cup of cheese in there. I’ve used a spicy Gouda cheese, but a sharp cheddar would be great as well.

Place your onions in a roasting tin or regular oven dish. Spoon in the meat mix. Now pour in chicken or beef broth until the onions are 1/3 to 1/2 covered in liquid. Loosely cover the tin with aluminum foil and pop in a preheated oven for about 1 hour.

Lower your oven to 350F, take the onions out, drizzle a little broth all over them, spoon out a little of the chicken broth (if it hasn’t vaporized by now) and put it back in the oven, uncovered, for about 20 to 30 minutes. Until the onion and topping is golden brown.

When they’re done just sprinkle some coarsely chopped parsley on top and serve with warm, crispy bread topped with a little garlic and herb butter.
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